Curried Lentil Stew with Greek Yogurt Recipe

Name: Curried Lentil Stew with Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 1 carrot, diced; 2 celery stalks, diced; 2 cups lentils; 1 bay leaf; 1 tablespoon curry powder; 1 teaspoon red curry paste; 1 teaspoon ground cumin; 1 large white onion, cut into 1/2-inch wedges; Kosher salt and freshly ground black pepper; 2 tablespoons honey; 2 tablespoons unseasoned rice vinegar; 1 head kale (about 3/4 pound), cut into 1-inch pieces; 1/4 cup Greek-style yogurt; 1/4 cup roasted and salted cashews, coarsely chopped; Fresh cilantro leaves

Servings: persons

4 tablespoons canola oil
1 carrot, diced
2 celery stalks, diced
2 cups lentils
1 bay leaf
1 tablespoon curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 large white onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
1 head kale (about 3/4 pound), cut into 1-inch pieces
1/4 cup Greek-style yogurt
1/4 cup roasted and salted cashews, coarsely chopped
Fresh cilantro leaves

1
Put a large pot over medium heat and add 2 tablespoons of the oil.
2
When the oil is shimmering, add the carrot and celery.
3
Cook and stir until the vegetables soften a bit, 3 to 4 minutes.
4
Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes.
5
Add 1 quart water, increase the heat to high, and bring to a boil.
6
Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes.
7
Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil.
8
When the oil is shimmering, add the onion.
9
Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes.
10
Season with salt and pepper.
11
Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes.
12
Add the vinegar and kale.
13
Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point.
14
Mix the kale mixture into the lentils.
15
Simmer over low heat until the stew is thick, 5 to 8 minutes.
16
Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons canola oil, 1 carrot, diced, 2 celery stalks, diced, 2 cups lentils, and more.

Yes, Curried Lentil Stew with Greek Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Lentil Stew with Greek Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions